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Were you all aware that when a mushroom is referred to as "wild," the term should not be taken too literally. Culinarily speaking, wild frequently refers to the earthy flavor of a mushroom, not its origin. Today, wild varities are commercially grown, so the more accurate, albeit cumbersome, term is "cultivated exotics."

My goodness, Mr. H, they are beautiful! Such a lovely, naturally-occuring arrangement; I hope it still exists. As I am not near my mycology dictionary, unfortunately I am unable to identify which type they are. Can anyone else?

Dear Madame Westinghouse E.E.A, forgive me for this rashness but am I copying your recipe and posting it on the new 'Recipes of the Fungal Variety' Discussion Forum. This well give us a central recipe depository.

Wash and slice mushrooms; saute in butter and lemon juice until tender; combine next 5 ingredients and add; stir and cook 1 minute; add sour cream. Heat, but do not boil.

I chose criminis, as opposed to good-old white buttons, for their firmness. Portabellos, with their meaty taste and texture, looked quite appealing, however they create such a dark, mirky liquid whenever I use them that I opted out. Suggestions?

I pray, Count Logsdon, you will share your traditional Southern recipe with us?